specs, faqs, and manuals for all winston equipment

You’ve Got Questions, We’ve Got Answers.

Find answers below for frequently asked questions (FAQs), as well as info on our our CVap® and Collectramatic® products. Still can’t find what you’re looking for? Contact our Customer Care Team for further assistance.

General FAQs

We recommend using the cleaning product Citranox. Please refer to your owner’s manual or our website for cleaning procedures.

Our warranty policy can be located in the warranty agreement. This document is shipped with each piece of equipment and can also be found on our website. The standard warranty policy states “Any part of a new piece of equipment, except gaskets, hoses, lamps, power cords, fryer baskets, glass panels, and evaporators, which proves to be defective in material or workmanship within one (1) year from the date of delivery to original end-user purchaser or 18 months from the date of manufacture, whichever comes first, will be repaired or replaced (at Winston’s option) free of charge”

Winston Foodservice sells our products through an international network of foodservice representatives and dealers. To start the process, please fill out a Contact Us form, call our toll-free number (800-234-5286), or message our Customer Care team. One of our Regional Sales Managers will reach out to you to discuss the options that are best for your specific application.

CVap® Holding and Cooking Cabinet FAQs

If you’re interested in purchasing CVap products,  we would like our sales district manager and our reps to reach out to you to discuss the best options for your operation. Please contact our Customer Care team via email or phone to help get you in contact with our sales representatives.

CVap is an acronym for Controlled Vapor Technology.

To understand controlled vapor technology, it’s necessary to know the following:

  • Most food products are principally water.
  • Moisture content varies from product to product.
    • Meat up to 84% Moisture Content
    • Vegetables up to 93% Moisture Content
    • Fruits up to 91% Moisture Content
  • Heating foods causes evaporation.
  • Evaporation of moisture from food causes the product to become dry, hard and unmarketable.
  • Evaporation causes product loss (shrinkage), cooling, and shorter shelf life.

CVap technology controls evaporation by precisely matching the cabinet’s vapor pressure to the vapor pressure of the food, while holding foods at safe serving temperatures. CVap Holding Cabinets are the only holding or warming cabinets that can control food vapor pressure.

A food’s specific vapor pressure is determined by the food’s temperature. If the food’s vapor pressure is higher than the surrounding vapor pressure, it loses valuable moisture to the environment. The resulting evaporation cools the product.

If the food’s vapor pressure is lower, it absorbs moisture and its temperature rises. When vapor pressures are the same, equilibrium is established. The food neither absorbs nor releases moisture, and the temperature remains constant.

Relative humidity does not control food temperature. Food temperature is directly controlled by the temperature of the vapor within the food chamber. Unlike systems that only control relative humidity, Controlled Vapor Technology heats water vapor to a precise temperature, and pairs this heated vapor with dry air heat. Food temperature automatically equalizes to the set vapor temperature, while the air heat maintains food texture at the moist or crisp level desired.

Vapor is the gas generated by water. Vapor concentration increases as water (or moisture) is heated.

Steam is the vapor that occurs when water is heated to the boiling point (212°F (100°C)). Steam becomes visible when the gas or vapor from boiling water condenses in the air.

Humidity is the amount of water vapor in the air. When air holds as much moisture as possible at a certain temperature, it is said to be at saturation. That’s why when the meteorologist says “relative humidity,” she is comparing the amount of water vapor in the air relative to the amount required for saturation. The higher the air temperature, the more moisture air can hold.

A CVap Holding Cabinet is much more than a simple warmer. It is radically different than what most operators think of as a warmer. Rather than using dry heat alone or adding a small amount of heated water to produce humidity, CVap Holding Cabinets fill the food chamber with moist heat to maintain food temperature, and pair that with a dry air heat to control food moisture evaporation and maintain desired texture. This allows operators to hold food at a desired internal temperature while maintaining food texture at the exact crisp or moist level needed. Precisely controlling food temperature and food texture through this differential control is critical to serve menu items at a “just cooked quality.”

CVap Holding Cabinets can precisely control food temperature up to 180˚F (82˚C). It is possible to get the actual cabinet temperature (or differential) higher. If both the food temperature and food texture settings are turned all the way to maximum, the cabinet will reach an actual temperature of approximately 250˚F (121˚C). This setting would only be appropriate for foods that need to be held with a very crisp texture, and for a limited time.

Winston warrants all CVap Holding Cabinets with a one-year limited warranty (excluding gaskets, lamps, hoses, power cords, glass panels, and evaporators). The operator will need to exercise reasonable use and care to maintain warranty. An optional extended warranty is available for purchase, if desired.

CVap Holding Cabinets are completely American-made, and are designed and built at our Louisville, Kentucky facility. Each features high grade stainless steel and full insulation on top, sides and doors. Our controls are rigorously tested, and are plug and play. CVap cabinets have full perimeter door gaskets, magnetic door handles, lift-off field-reversible doors, removable side racks, and digital readout for water (food) temperature. Some models include a radial fan for improved food quality with frequent door openings.

Generally, CVap cabinets do not require a vent hood. However, it is advisable to check with your local health department and fire marshal for the requirements specific to your location.

Increased food quality – Food held in CVap Holding Cabinets provides optimal quality characteristics; hotter food temperature, higher yield, increased quality. CVap cabinets keep food a just-cooked quality for an extended time.

Maintain precise food temperature – The CVap process controls food temperature precisely, keeping temperatures safely out of the Danger Zone when used and programmed properly. CVap Holding Cabinets can also facilitate your efforts to document and monitor food safety plans based on HACCP principles.

Increased yield/decreased food cost – CVap technology locks in the moisture of menu items from the start of the holding cycle. Items needing texture development will evaporate moisture from their exterior first, while maintaining the juiciness inside. This process extends hold times and provides more time for your staff to deal with other tasks. Excess food items can be held without degradation until ready to serve, which decreases food costs.

At Winston, we pride ourselves in building some of the most energy efficient cabinets you can get. We’ve developed a testing procedure to determine an energy usage standard for holding equipment. This test calculates the Green Culinary Ratio (GCR) of different holding cabinet technologies. Basically, GCR measures how many watts a cabinet consumes to maintain a pound of food at a safe temperature for one hour. The lower the GCR number, the more efficient the cabinet. CVap cabinets were measured to be as low as 2.39 GCR. This compares to ratios as high as 7.24 for non-humidified technology cabinets. Simply put, CVap holding technology consumes less energy to maintain temperature in a given amount of food than many other technologies.

Many manufacturers utilize simple thermostatic controls. Winston doesn’t. Instead we build our own solid-state controls, which are far superior to thermostatic controls. Benefits include:

  • Precision. Solid-state controls offer better temperature precision, averaging 2 to 3°F variation in air temperature, versus up to 10°F variation in thermostatic controls.
  • Durability. Solid-state controls can last over five years; thermostatic controls generally last about two years.
  • Lower Maintenance Costs. Solid-state controls are plug and play. If the control fails, the control module can easily be removed and replaced. Down time is minimal. Service, if required, is also minimal. On the other hand, thermostat units need service and replacement of out-sourced parts. Decreased service life and expense of replacements parts mean greater cost over the life of the cabinet.

Yes. CVap Holding Cabinets are available in a wide variety of sizes, to fit virtually any need. View our CVap products to learn more.

This error code indicates that there is an issue with either the evaporator probe, the control board, or the connections between the two.

Collectramatic® Fryer FAQs

You can  purchase filter paper from our distributors PartsTown, 3Wire, Heritage, or RSCS.  
If LO is displayed the unit is heating to its drop point. This is a normal display when the unit is heating.  


If the unit will not heat over 200°F the unit is stuck in Aqua Alert. The oil will need to be stirred inside the unit until the temp drops under 180°F. Once the temp is under 180°F, stop stirring and allow the unit to heat on its own. The unit will display STIR at this time, but you do NOT stir. Allow the unit to heat to its drop temp before performing a deep stir. If the issue continues you will need to shut the unit down, drain the shortening inside the unit, refill the unit with new shortening, and allow the unit to heat. 


Unfortunately, Winston does not sell or provide shortening oil for the fryer.
The temperature of your fryer is too high for the first set point of the selected cooking channel. Please allow the shortening to cool.
Yes. If the heating elements are active while the fryer has no shortening or oil, then it could cause a fire. Please make sure that the fryer is turned off before draining the shortening.
Yes, ONLY if the fryer is 240V. 208V fryers CANNOT be converted to single phase.

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